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Ingredients
4 teaspoons double-acting baking powder
1 cup cake flour
1 cup flour all-purpose plus more for work surface
3 cups heavy cream chilled divided
1.5 teaspoons kosher salt
0.5 cup red wine
2 pounds rhubarb thick trimmed sliced
1 tablespoon sugar
0.3 cup butter unsalted melted ()
1 vanilla pod split
Equipment
bowl
baking sheet
baking paper
oven
whisk
wire rack
baking pan
Directions
Preheat oven to 350°F.
Combine rhubarb, sugar, and wine in amedium baking dish or ovenproof skillet.Scrape in seeds from vanilla bean; addbean and toss to combine.
Roast until rhubarb is very tenderand juices are syrupy, 30-40 minutes,depending on thickness of stalks.
Letcool. Discard vanilla bean.
Preheat ovento 375°F.
Whisk cake flour, baking powder,sugar, salt, and 1 cup all-purpose flour ina medium bowl to combine.
Add 1 1/2 cupscream; gently mix just until dough holdstogether.
Transfer dough to a lightly flouredsurface and form into a 9x6" rectangleabout 1" thick.
Cut dough in half lengthwise,then cut crosswise 3 times to form8 rectangular biscuits.
Arrange biscuits on a parchment paper-lined baking sheet, spacing 1" apart.
Brushtops and sides of biscuits with butter.
Bakeuntil golden brown, 18-20 minutes.
Transferto a wire rack; let cool (biscuits can be servedwarm or at room temperature).
Beat remaining 1 1/2 cups cream in amedium bowl until soft peaks form. Splitbiscuits and brush cut sides with remainingmelted butter. Fill biscuits with roastedrhubarb and serve with whipped cream.
DO AHEAD: Rhubarb filling can be made5 days ahead.
Let cool, then cover and chill.Reheat slightly before serving. Biscuits canbe made 1 day ahead.
Let cool completelyand store airtight at room temperature.
